Oil for frying
500g prawns – peeled and deveined
1 lime, zested
1 bunch coriander, sliced
1 red chilli, sliced
1 clove garlic, sliced
1 tsp salt
500g tapioca flour
few drops water
Lime and Salmon Crudo
500g sashimi grade salmon, bones, skin and blood line removed, diced
2 small cucumber, diced
1 red onion, diced
1 red capsicum, diced
1 red chilli, seeds removed and diced
1 green chilli, seeds removed and diced
1 bunch coriander, finely diced
6 limes, juiced
¼ cup extra virgin olive oil
4 nori sheets, torn or
¼ cup sesame seeds
¼ tsp Korean chilli flakes
Salt & pepper
200g salmon roe
Add prawns, lime zest, coriander, chilli, garlic and salt to a food processor and blitz until it forms a paste. Add tapioca flour and a few drops of water, and blitz until it forms a smooth dough.
On the bench roll into a log. Place into a bamboo steamer and steam for 45 minutes- 1 hour until it’s cooked through.
Allow it to cool completely and then thinly slice. You may need to wash your knife if it begins to get sticky. Place into the oven at between 80-100C and dry for 1-3 hours depending on the thickness of the crackers. Set aside to cool.
In a large bowl add cucumber, onion, capsicum, chillies, coriander, nori sheets, sesame seeds, lime juice, extra virgin olive oil, salt, pepper and Korean chilli flakes. Stir until everything has combined and allow it to sit for a few minutes.
Drop prawn crackers into 2-3 inches of hot oil, at about 190°C. They should sink to the bottom before puffing up and rising to the surface. Try to keep them in the oil so that they cook properly. Carefully take out of the oil and drain on a plate with a paper towel. Season with salt.
Top prawn crackers with the salmon and lime Crudo, garnish with salmon roe and grated wasabi. Serve immediately.